Turn cucumbers into easy homemade dill pickles in 48 hours…with no canning! This fun recipe for easy refrigerator pickles happens all in the fridge. Let’s get to pickling!
I don’t know what came over me one day, but I suddenly got this inescapable urge to make my own pickles.
Now mind you, I have never pickled, canned or preserved anything in my life. My beloved collection of mason jars have been used exclusively for shaking up salad dressing and scrambled eggs, and for serving brownie cake with ice cream.
But somewhere along the line I figured out that there was such a thing as refrigerator pickles…no boiling or canning or other intimidating things involved…and I was in!
First up: get me some Kirby cucumbers.
What are kirby cucumbers?
There are all kinds of different cucumbers out there, from the common garden cucumber that you are probably most familiar with, to seedless English cucumbers, and lots more.
The Kirby cucumber is a short, dense, bumpy cucumber that is perfect for making pickles because of its size and texture. They are pretty easy to find in the supermarket (or even better, your local farmer’s market) and sometimes they will actually be named pickling cucumbers.
ingredients needed to make easy homemade dill pickles!
- Kirby Cucumbers
- White Vinegar
- Kosher Salt
- Mustard Seeds
- Hot Water
- Fresh Dill
- Red Pepper Flakes
here’s how to make easy homemade dill pickles!
STEP 1: Wash off your kirby cukes and cut them into halves and quarters.
STEP 2: Mix up a combo of white vinegar, sugar, salt, mustard seeds, red pepper flakes and hot water.
STEP 3: While the vinegar mixture is cooling, put your cut cucumbers into a large mixing bowl and toss them with some crushed garlic and lots and lots of fresh dill.
STEP 4: When the vinegar mixture is cooled off, pour it over the cucumber dill mixture until the cukes are underwater (or should I say, under-brine? Brine is what us pickle-makers call the vinegar stuff). Put a plate on top of the cukes to make sure they stayed obediently submerged, cover the whole thing with plastic wrap and put it in the fridge.
STEP 5: Wait 48 long hours. The first time I made these pickles, periodically I would peek into the refrigerator to see what was happening, which looked like not too much. The bowl of cucumbers looked exactly the same every time I peeked. But secretly, they were turning into pickles.
STEP 6: Finally at the end of the second day, take one out of the bowl and have a bite. And…it will be a PICKLE!
A tart, spicy, crunchy, slightly garlicky, totally miraculous pickle! That you have made yourself!
And as the days went by, they only get better – spicier and more and more pickle-ish. These pickles will keep several weeks in the fridge. Once I go past the 48 hour mark, I keep them in a covered glass storage jar in the brine – takes up less fridge space that way!
Which is good, because incomprehensibly, the Southern husband is not a big pickle fan. He ate a couple to be polite and supportive, but aside from that it’s been me and about one million pickles.
more tips for making easy homemade dill pickles!
You can, but since they are a softer consistency than Kirby pickles, you will get much softer pickles. If you can’t find Kirby pickles, I would slice regular cucumbers into rounds (like the kind you put on burgers)…those tend to be softer anyway. And you can also slice the Kirby cukes into rounds if you prefer those to cucumber spears.
They are in the spice aisle of your friendly neighborhood grocery store!
Excellent question, since we are going for a tart, dill flavor…however without a little sugar to tone down the vinegar, the pickles will be a little TOO tart.
Pop your question in the comments section below and I promise to answer pronto!
Anyone want a really fabulous pickle?
Updated (and made even more delicious!) from a previously published Framed Cooks post!